Deviled Egg and Olive
6 large eggs
2 teaspoon Creole mustard (like Zatarain's)
2 tablespoon mayonnaise (like Spectrum Olive Oil Mayonnaise)
1/4 teaspoon red pepper flakes
1/4 cup chopped celery (1 rib)
1/4 cup thinly sliced green olives (about 8, more for garnish)
sweet paprika (to garnish)
fresh dill (to garnish)
cracked black pepper (to taste)
Start by hard boiling the eggs. First, add the eggs to a cold, medium pot. Next, pour in a cup of white vinegar, and then add 1/4 cup iodized salt and enough water to cover by 1 inch. Over high heat bring the contents to a boil. Once it is boiling rapidly, turn the heat off and cover. Leave the eggs in the hot water for 10 minutes. Remove the eggs to an ice bath and allow them to chill completely. Roll the egg under your palm on a cutting board in order to fracture the shell completely. Under cold running water, pick the shell off one piece at a time until the egg slips out of the shell. Set egg aside.
Using a sharp knife cut the hardboiled eggs in half longways. Carefully push the yolk out of the center of each the egg. Set egg whites aside in the refrigerator until filling is ready. Place the yolks into the work bowl of a food processor along with the mustard, mayonnaise, red pepper flakes, and celery. Blend until smooth. In a small bowl mix the yolk mixture with the sliced olives.
Using a small ice cream scoop, scoop 1 tablespoon of the mixture into the center of each egg white. Garnish with a small sprinkling of sweet paprika, a thinly sliced green olive, a sprig of dill, and cracked black pepper. Serve at your next party, potluck or gathering.
Makes 4 servings.
2 teaspoon Creole mustard (like Zatarain's)
2 tablespoon mayonnaise (like Spectrum Olive Oil Mayonnaise)
1/4 teaspoon red pepper flakes
1/4 cup chopped celery (1 rib)
1/4 cup thinly sliced green olives (about 8, more for garnish)
sweet paprika (to garnish)
fresh dill (to garnish)
cracked black pepper (to taste)
Start by hard boiling the eggs. First, add the eggs to a cold, medium pot. Next, pour in a cup of white vinegar, and then add 1/4 cup iodized salt and enough water to cover by 1 inch. Over high heat bring the contents to a boil. Once it is boiling rapidly, turn the heat off and cover. Leave the eggs in the hot water for 10 minutes. Remove the eggs to an ice bath and allow them to chill completely. Roll the egg under your palm on a cutting board in order to fracture the shell completely. Under cold running water, pick the shell off one piece at a time until the egg slips out of the shell. Set egg aside.
Using a sharp knife cut the hardboiled eggs in half longways. Carefully push the yolk out of the center of each the egg. Set egg whites aside in the refrigerator until filling is ready. Place the yolks into the work bowl of a food processor along with the mustard, mayonnaise, red pepper flakes, and celery. Blend until smooth. In a small bowl mix the yolk mixture with the sliced olives.
Using a small ice cream scoop, scoop 1 tablespoon of the mixture into the center of each egg white. Garnish with a small sprinkling of sweet paprika, a thinly sliced green olive, a sprig of dill, and cracked black pepper. Serve at your next party, potluck or gathering.
Makes 4 servings.
